Wednesday, October 19, 2005


Nothing beats snickerdoodles and hot chocolate on a cool Fall afternoon. My Grandma R clipped recipes from just about anything and everything. I even found a recipe on a sausage wrapper. This one came from a package of Gold Medal flour. Enjoy!


1 1/2 cups sugar
1/2 cup margarine or butter,softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons ground cinnamon

Heat oven to 400 degrees. Mix 1 1/2 cups sugar, the margarine, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls.

Mix 3 tablespoons sugar and the cinnamon; roll balls in mixture. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. About 6 dozen cookies.

*if using self-rising flour, omit cream of tartar, baking soda and salt.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions(3500 to 6500 feet): Heat oven to 425 degrees. Bake 7 to 10 minutes.

Saturday, October 15, 2005

Green Tomato Bread

I've been going through my Grandmother R's recipes. Right around supper time I start missing her. There are a lot of memories of my grandma that are associated with food. She loved Fried Green Tomatoes and I loved them right along with her. She taught me how to cook with a cast iron skillet. And how to wrap the green tomatoes in newspaper till they ripen later on. When I was little I used to sneak drinks of her coffee when she wasn't looking. I'm sure I was pretty wired by the time I got home. She's been gone for 2 months now. Her room has been changed and the handicapped things are slowly disappearing from around the house. But at supper time I still think about what she would have liked to eat for dinner.

Green Tomato Bread

1 cup oil
3 eggs beaten
2 cups sugar
2 teaspoons vanilla
2 cups ground green tomatoes
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice

Combine all ingredients in order. Pour batter into 2 greased loaf pans. Bake at 325 degrees for 1 hour or until done.

Variation; use 1 cup tomatoes and 1 cup of grated apples.

Thursday, October 06, 2005

Apple Ring Pancakes

Last week I had a Pampered Chef party. I don't really expect much from them I just know that out of all the people I invite there are some who like these parties as much as I do. I have a lot of PC products the little things that are under $15 are my favorites. Those little brown scrapers clean a lot of things. And the corn cob knobs are pretty cool.

Anyway I was looking for some recipes on my very messy desk and I found this one. It's a Pampered Chef recipe so I have to edit it a bit because not everyone has an Apple Peeler Corer Slicer (not even me) and I'm sure you can use any griddle and nylon turner it doesn't have to be PC. It calls for 1 apple but I don't know if I can get 10 -12 slices doing it by hand so I'm going to start with 2 apples just to be sure.

2 Granny Smith apples
1 cup pancake mix
1/2 teaspoon ground cinnamon
1 cup milk
1 egg
1 tablespoon vegetable oil

Peel core and slice apples set rings aside. Combine pancake mix, cinnamon, milk, egg and oil in bowl; stir just until dry ingredients are moistened. (Batter will still be slightly lumpy.)

Heat griddle over medium heat until hot. (Drops of water will sizzle and then evaporate.) lightly oil griddle.

For each pancake,place one apple ring on griddle. Starting in center of apple ring, slowly pour 1/4 cup batter over ring. (Use just enough batter to cover each ring.)

Cook 1-2 minutes or until batter is set around the edges. Turn and cook additional 10-12 minutes or until pancake is light golden brown. Repeat with additional apple rings and batter.

yield: 10-12 pancakes